For Halloween a few weeks ago, I was asked to bring a suitably-themed appetizer to my coworker/friend's party. So, I whipped out my dear Aunt Lois' recipe for tortilla dip. It's a lovely orange colour, and I thought it would be appropriately festive with blue-black corn chips. Mmm.
I first tasted this over a decade ago. Aunt Lois would always have the most wonderful parties at her beachfront house, with some very tasty treats-- this was one of them. Being the ever-gracious hostess, she shared the recipe with me and my sisters, and I still have it to this day. It's a great one to throw together for a game night, potluck, etc. I love to put it in my fondue pot and keep it warm with the little candle flame... the temperature makes all the difference!
|Didn't have time to present this nicely... just whipped it out of the microwave and snapped a few shots. Forgive me!|
Aunt Lois' Tortilla Dip
No clue what her original source was... and I hope she doesn't mind me sharing!
Makes enough to accompany a large bag of tortilla chips
- 1/2 package cream cheese
- 1/2 regular-sized jar of Cheez Whiz
- 1/2 regular-sized jar of salsa (you can shake things up here and use spicy if you like; I kept it medium since I was making this for a large crowd)
- 1/2 regular-sized jar of queso cheese dip (for example, Tostitos brand)
- Cut up cream cheese into cubes.
- Combine all ingredients in a microwave-safe bowl
- Microwave on high for about ten minutes, stopping to stir every 2 1/2 minutes or so, until all the ingredients have melted together are smoothly and fully incorporated.
- Serve with tortilla chips; keep warm in a fondue pot if you desire (it really is best warm!)
Among her many amazing dinner party exploits, every year Lisa and her husband Dave host a Boxing Day feast at their home. It's characterized by great wine, family, good conversation, fabulous appetizers, tempting holiday pastries for dessert, and... wait for it... some of the best Windsor-style pizza for an entree. After all the work of the holidays, it's nice to kick back and not have to cook the main dish! I look forward to this day every year, for all the reasons above... and also for Lisa's dill and green onion chip dip. I could eat this, and only this, the entire day if I were allowed to (somehow I think my mother would frown upon this). I wanted to make some for a welcome party I hosted for Hubs when he came to visit in July, so I called up Lisa via Skype and she kindly gave me the recipe. Hubs absolutely loves it. I made it again recently for my American Sign Language 101 class this past weekend, since I was hosting a study group. It was (unsurprisingly) well received... Hubs even requested that I email some to him! If only technology had come so far...
Aunt Lisa's Chip Dip
Again, original source unknown
Makes enough for a jumbo bag of Ruffles plain ridged chips, which I recommend as a vehicle for this dairy-based deliciousness.
- 1 package cream cheese, at room temperature (I use light, it works just fine too)
- 1 small tub of sour cream (again, light is okay here)
- About 1 1/2 tablespoons of chopped fresh dill (don't ignore me and use dried, you'll regret it!)
- Three green onions, chopped
- About 1/2 tsp of salt, to taste
- Using a mixer with beater attachments, blend together the salt, cream cheese, and sour cream until fully incorporated and smooth.
- Stir in the dill and onion. Check for seasoning; add more salt/dill/onion, as you like.
- For best flavour, chill and let the flavours meld for at least a couple of hours (I chilled mine overnight). Serve with plain ruffle chips.
Using my current illness as an excuse to eat chips and dip (it's comfort food!!),